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Lamb Kabsah

Meat

Contributed by: The BMC Teaching Kitchen

A plate of lamb kabsah garnished with onions and fresh herb

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The holy month of Ramadan is here and fasting during this time is of great significance for Muslims across the world.

During Ramadan, Muslims fast from dawn to dusk and aim to grow spiritually to become closer to the Almighty.

Eating huge meals during Iftar (meals eaten while breaking the fast) or not hydrating enough could lead to health issues or aggravate existing ones.

The BMC Teaching Kitchen presents to you Lamb Kabsah, a recipe inspired by Iman of the cooking blog, Simply Lebanese. It is a perfect main course for iftar.

Kabsah is a dish that originated in Yemen but is enjoyed across the Arabian Gulf, the Middle East and its diaspora. It is heavily spiced and super delicious, the true star of a festive tablescape.

Serves:
4 servings
Total Time:
60 minutes minutes
Prep Time:
30 minutes
Cook Time:
30 minutes

Ingredients


Lamb_Shanks – 1 lb boneless, fat trimmed OR 2 lbs bone in, fat trimmed Oil – 2 Tablespoons canola oil Basmati_Rice – 1.5 cups Onions - 2 large, red, chopped Garlic - 6 cloves, minced Ginger - 2 Tablespoons, minced Tomatoes - 4 medium, finely chopped Tomato_Paste – 2 Tablespoons Cardamom - 5 pods Cloves - 3 Cinnamon - 4 sticks Black_Pepper - 3 teaspoons, whole or ground pepper to taste Cumin - 2 teaspoons, ground Coriander - 2 teaspoons, ground Cinnamon - 2 teaspoons, ground Ginger - 2 teaspoons, ground Turmeric - 1 teaspoon Cayenne_Pepper - ½ -1 teaspoon (optional) Salt - 2 teaspoons kosher salt or 1 teaspoon iodized/table salt Water – 3-4 cups Cilantro – 1-2 sprigs Mint – 4 sprigs Scallions – 4 Thai_Chili_Peppers – 3, fresh (optional) Nuts - ½ cup combined of almonds, pistachios and pine nuts for garnish (optional) Raisins – ¼ cup golden raisins (optional)

Instructions

Step 1
Rinse 1.5 cups of basmati long grain rice, then cover with water and set aside for 30 minutes.
Step 2
In a large pot, bring water to a boil and add cleaned, trimmed lamb shanks. Boil lamb shanks for 10 minutes to remove impurities.
Step 3
Drain and remove lamb from the pot and set aside. Discard the water.
Step 4
Using 2 teaspoons of oil, sear lamb shanks in a sauté pan until evenly browned.
Step 5
Add the diced onions to the pan and sauté over medium heat until translucent, 5-10 minutes.
Step 6
Add garlic, ginger, diced tomatoes, tomato paste and cook for five minutes to release liquid. Stir regularly to prevent burning.
Step 7
Add all of the dried spices sauté for two additional minutes, stirring constantly to prevent burning.
Step 8
If using a pressure cooker, transfer the contents of the skillet to the pressure cooker, and add the lamb and water (3 cups). Cook on high for 20 minutes.
Step 9
If you are not using a pressure cooker, add lamb shanks and water (4 cups) back to the sauté pan, and bring to a boil. Then, reduce heat to a simmer, and cover. Cook for 1 hour or until tender.
Step 10
While the meat is cooking, wash and chop herbs and chili peppers. If needed, toast the nuts in a 300 °F oven for 10 minutes.
Step 11
Once the meat is cooked, strain and reserve the cooking liquid.
Step 12
Strain the rice, and add it to a pot with the cooking liquid from the meat. Bring to a boil, then reduce the heat to a simmer, cover and cook for 20 minutes.
Step 13
Turn off heat and allow rice to rest covered for an additional five minutes and then fluff with a fork before serving.
Step 14
Plate rice on a platter topped with the meat and veggies. Sprinkle herbs, nuts and raisins on top as a garnish, and serve while hot.

Notes

Nutrition facts do not include the nut and raisin garnish. 

It is recommended, when breaking the fast (iftar), to start with easily digestible foods like soup, fruits, water, dates, or fresh-squeezed juice to hydrate your body after long hours of fasting, and then eat the main course 10 to 15 minutes later. Eat slowly, so as not to overeat.

Nutrition Information

Serving Size:
1 serving
Calories:
551 Calories
Fat:
12
Carbohydrates:
Net Carb: 77
Dietary Fiber:
4
Protein:
33
Sodium:
676